If you’ve ever longed for a comforting and creamy Mexican-inspired dish that feels like a warm hug, then you’re about to fall head over heels for this Chicken Enchiladas with Sour Cream White Sauce Recipe. Tender shredded chicken wrapped in soft flour tortillas, generously smothered in a luscious, tangy sour cream white sauce, and topped with gooey melted Monterey Jack cheese—it’s a perfect balance of flavors and textures that makes every bite unforgettable. This dish is ideal for family dinners, casual gatherings, or whenever you crave something both satisfying and slightly indulgent.
Ingredients You’ll Need
The ingredients for this recipe are delightfully straightforward yet essential—they each play a crucial role in creating the creamy, cheesy, and slightly tangy profile that defines this dish. From the tender chicken to the creamy sauce and melty cheese, these components come together in harmony to make the magic happen.
- 2 cups cooked, shredded chicken: Pre-cooked and shredded chicken adds heartiness and protein to the enchiladas.
- 8 flour tortillas: Soft and pliable, these wrap all the goodness inside without cracking.
- 2 cups shredded Monterey Jack cheese, divided: Melts beautifully, adding a mild, buttery flavor and gooey texture.
- 3 tablespoons butter: Used for the roux, it brings richness and helps thicken the sauce.
- 3 tablespoons all-purpose flour: Combines with butter to create a roux that thickens the white sauce perfectly.
- 2 cups chicken broth: Adds depth and moisture to the sauce while keeping it light.
- 1 cup sour cream: The star that gives the sauce its creamy tang and signature smoothness.
- 1 (4 oz) can diced green chilies: Adds a subtle kick and a lovely green burst of flavor without overwhelming heat.
- Salt and pepper to taste: Essential for enhancing all the flavors in the sauce and filling.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare the Sauce
Start by melting the butter in a medium saucepan over medium heat. This step sets the foundation for your luxurious sour cream white sauce. Stir in the flour next, and cook it for a minute or two until it turns a lovely golden color; this creates a roux, which will thicken the sauce just right.
Step 2: Make the White Sauce
Gradually whisk in the chicken broth while stirring constantly to avoid lumps. Keep cooking until the sauce thickens into a smooth, velvety texture. Then, mix in the sour cream and diced green chilies, seasoning with salt and pepper. Allow it to cook for a few more minutes to blend all the flavors beautifully, then remove it from heat.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread a thin layer of the sour cream white sauce on the bottom of your baking dish to keep the enchiladas from sticking and to add moisture. Spoon several generous amounts of shredded chicken into the center of each flour tortilla, followed by a sprinkle of Monterey Jack cheese. Roll the tortillas up tightly, then arrange them seam-side down in the dish.
Step 4: Add Sauce and Cheese
Pour the remaining sour cream white sauce evenly over the assembled enchiladas—it’s going to keep them wonderfully moist and flavorful. Sprinkle the leftover Monterey Jack cheese over the top for that irresistible golden crust after baking.
Step 5: Bake to Perfection
Bake your enchiladas for about 20 to 25 minutes until the cheese is melted, bubbly, and just starting to turn golden. Let them cool for a few minutes after baking—that way, the flavors settle and it won’t be too hot to enjoy.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Fresh toppings can elevate this dish effortlessly. Sprinkle chopped cilantro over the enchiladas for a bright, herbal note. A dollop of extra sour cream on the side adds creaminess and a cool contrast to the warm filling. For a little zing, sliced jalapeños or a squeeze of fresh lime juice can amp up the flavor.
Side Dishes
Chicken Enchiladas with Sour Cream White Sauce Recipe pairs wonderfully with light and fresh sides. Consider a crisp green salad dressed with lime vinaigrette, Mexican rice, or charro beans to complement the creamy richness of the enchiladas without overpowering them.
Creative Ways to Present
For a fun twist, try serving the enchiladas in individual small baking dishes or colorful ramekins—this makes each portion feel special and perfect for entertaining. You can also scatter some diced avocado and a handful of crunchy tortilla strips on top for a delightful mix of textures.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. This makes for a fantastic next-day meal that’s just as comforting and tasty as when freshly baked.
Freezing
If you want to freeze the enchiladas, assemble them as usual but skip baking. Cover tightly with foil and freeze for up to 2 months. When ready, bake them from frozen but add extra time to ensure they’re heated through completely.
Reheating
Reheat leftover enchiladas in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through and the cheese is bubbly again. Avoid the microwave for reheating if you want to retain that fresh-baked texture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a more traditional flavor and can be used in this Chicken Enchiladas with Sour Cream White Sauce Recipe. Just be sure to soften them first by warming to avoid cracking when rolling.
Is there a way to make this recipe spicier?
Yes! Add diced jalapeños or increase the amount of green chilies for more heat. You can also sprinkle some cayenne pepper into the sour cream white sauce for an extra kick.
Can this recipe be made dairy-free?
To make it dairy-free, substitute the sour cream with a plant-based alternative like coconut or cashew sour cream, and use a dairy-free cheese substitute. The flavor will be slightly different but still delicious.
What’s the best type of chicken to use?
Cooked, shredded chicken breast or thigh meat both work wonderfully. Thigh meat tends to be juicier and more flavorful, but lean breast meat is a perfect option for a lighter meal.
Can I prepare this recipe ahead of time and bake later?
Definitely! Assemble the enchiladas and cover them tightly with foil in the refrigerator. When you’re ready to serve, just pop them in the oven and bake until hot and bubbly.
Final Thoughts
There’s something truly special about Chicken Enchiladas with Sour Cream White Sauce Recipe that makes it feel like a cozy celebration on your plate. Whether it’s the creamy sauce, the tender chicken, or the melty cheese, every element brings joy to your taste buds. I encourage you to give this recipe a try soon—you might just find it becoming one of your go-to dishes for both weeknight dinners and weekend feasts alike!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchiladas with Sour Cream White Sauce recipe features tender shredded chicken wrapped in warm flour tortillas, smothered in a creamy, tangy white sauce made with sour cream and green chilies, then baked with melted Monterey Jack cheese for a comforting and flavorful Mexican-inspired dish perfect for weeknight dinners.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Salt and pepper to taste
Instructions
- Prepare the Sauce: In a medium saucepan, melt the butter over medium heat.
- Create a Roux: Stir in the all-purpose flour and cook for 1-2 minutes until golden, stirring constantly to avoid burning.
- Add Chicken Broth: Gradually whisk in the chicken broth and continue stirring until the sauce thickens to a creamy consistency.
- Finish the Sauce: Stir in the sour cream, diced green chilies, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Spread a thin layer of the sour cream white sauce on the bottom of a baking dish to prevent sticking.
- Assemble Enchiladas: Place a few spoonfuls of shredded chicken and a sprinkle of Monterey Jack cheese in the center of each tortilla.
- Roll Tortillas: Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Top Enchiladas: Pour the remaining sour cream white sauce evenly over the rolled enchiladas.
- Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the sauce-covered enchiladas.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the sauce slightly golden around the edges.
- Serve: Remove from oven and let cool for a few minutes before serving. Garnish with fresh cilantro or extra sour cream as desired.
Notes
- Use cooked chicken that is freshly shredded or leftover rotisserie chicken for convenience.
- Substitute flour tortillas with corn tortillas for a gluten-free alternative if desired.
- Adjust the amount of green chilies to control the spiciness of the white sauce.
- For a richer taste, you can add a pinch of cumin or garlic powder to the sauce.
- Leftover enchiladas reheat well in the oven or microwave.
